Sazerac
Ingredients
- Rye whiskey, Sazerac Rye50 ml
- Absinthe, or Herbsaint10 ml
- Sugar5 g
- Peychaud's bitters2 dashes
- Ice
Garnish
Lemon peel twist
Flavor
Sweet, Bitter
Method
- Fill the chilled rocks glass with absinthe, swirl to coat it and discard the excess.
- Stir the rye, the sugar and the Peychaud's in a mixing glass with ice.
- Strain into the prepared glass, with no ice inside.
- Squeeze the lemon peel over the top.
About
It was born with cognac in New Orleans, but after the American Civil War rye took its place and never left. It's the version the city still drinks today.
Where to drink
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Comments
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